Traeger Salmon and A Taste of Alaska Bacon Jam

You know those families that you always see every year on the Hallmark channel or at the movies during the holiday cinema time...the families that are all dressed up in their beautiful Ralph Lauren ensembles, carrying a carafe of hot cocoa and they are out getting their tree.  When they return home, the fireplace is going with their perfectly behaved golden retriever waiting for them and they decorate the most amazing Macy's store tree.  You know these families that I speak of?  As much as every Pinterest wife and mother would like to have that...yeah, that just never seems to happen for us.

This year was no different.  Now mind you we have tried every tree option out there - tree lots, home improvement store, the fake/pre-lit, grocery store supplied fresh stock and the ever memorable going into the actual forest to the allotted area and cutting down your own tree in the wind storm.

Our front entrance greeters.

This year after our Friday night family dinner date, we were overstuffed with enchiladas, tacos and salsa and decided to search out for out tree.  It was late, we were tired and some of us were getting cranky.  We did a drive by at our favorite grocery store and saw one special very tall tree still tied up.
We got out, gave it a once over and for $39.95 for an 8 foot fresh cut tree, I was willing to take a leap of faith that once we untied the tree, it would be perfect.  My tree searching instinct was right - the perfect Macy's tree (well in our minds it is anyway).  Now, if I could just get my dogs to behave, like the Hallmark channel movies.

This year's finished product.

This dinner is a perfect meal to serve your Ralph Lauren lined guests that you may have over this holiday season.  The bacon jam is from my friend Toni in Alaska.  You can find the recipe at A Taste Of Alaska.  Mine did not turn out as pretty as hers, but it was unbelievably delicious on our salmon.  We even served it round 2, later in the week with our mushroom and blue cheese burgers. YUM!!

A Taste of Alaska Bacon Jam

Easy Glazed Salmon Fillets

Adapted from Traeger Grills

1 side of salmon or 4 center-cut salmon fillets with skin on, each 6 to 8-ounces
Traeger Salmon Shake, or salt and freshly ground black pepper (or your favorite fish seasoning
1/2 cup mayonnaise, preferably Hellmann’s
2 tablespoons Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon or dill, or 1 teaspoon dried
Lemon wedges and fresh chopped dill for garnish (optional)

Round 1 - over mustard glazed salmon.

Season fillets with salt and pepper or seasoning and set aside. To make the glaze, combine the mayonnaise and mustard in a small bowl.  Stir in the lemon juice and dill.

Spread the flesh-side of the fillets with the glaze. (Keep the glazed side facing up).

**Grill or bake your fillets (skin side down) at 350 degrees for 25 to 30 minutes, or until the salmon is opaque and flakes easily with a fork.

Transfer to your plates and garnish with sliced lemons, chopped dill and bacon jam.

* Served over a rice pilaf.

Round 2 over burgers.

One Year Ago: Cranberry Bliss Bars

The Hobbit's Famous French Sandwich

A few years ago, I was fortunate to first have this "sandwich" at a company event and experience  The Hobbit Restaurant in Orange County, California.

ACT I Begins in the wine cellar

All guests are invited into the wine cellar to begin the evening. You are handed the evening’s menu and a flute of Hobbit Champagne, which is truly amazing. Hot and cold hors d’oeuvres are placed throughout the cellar for you to enjoy while selecting your wine for dinner. (This is where I ever so enjoyed their French Sandwich)

ACT II Guests are invited upstairs to their own table.

Act II includes a shellfish or fish course, followed by a fowl or light meat, and then a salad course. You are then invited to enjoy “intermission” – take a walk, relax on the patios or visit the kitchen to speak with the chefs (Of course, I loved visiting the chefs in their kitchen, while they prepared dinners).

ACT III A return to the table

Ten to fifteen minutes later you are invited to return to your reset table for Act III. A flavorful sorbet is next as a palate-cleanser. The main entrée is served complete with accompanying vegetables. Dessert arrives next, always available with an after dinner list of coffee drinks, liqueurs and fine cognacs.

I had been wanting to recreate this for years, but was just too intimidated.  I am so glad I did because it brought back wonderful memories of The Hobbit experience and was actually very easy to make.

Before our fall frost hit, I made this for lunch and we enjoyed it out on our patio one sunny weekend. This sandwich makes a wonderful lunch for guests or equally great to cut it up in small diamond shapes and serve as an appetizer for your upcoming holiday events.

The Hobbit's Famous French Sandwich

Adapted from The Hobbit Restaurant

1 package puff pastry dough (Pepperidge Farm)

Dijon Mustard

1/2 lb., Monterrey Jack shredded cheese (or Swiss cheese)

4 ounces, deli Salami or Ham slices

(1) egg

Preheat oven to 400 degrees.

Thaw pastry by leaving it out at room temperature for about 20 minutes.

Cover baking sheet with parchment paper.

Roll out thawed puff pastry sheet.
Spread mustard over pastry, leaving about 1/2" border around edges.

Add ham or salami slices on top of the mustard.

Cover with shredded monterey jack or swiss cheese.

Cover with second sheet of pastry and seal the edges.
Brush with egg wash (1 egg beaten with 1 Tbl. water)
Score top of pastry lightly with a sharp knife, careful not to
pierce the to layer.

Bake at 400 degrees for about 20 minutes,
or until golden brown.
Once baked, serve warm.

Garlic Parmesan Filet Mignon

In the final dinner of "Dips, Dinners and Desserts", this one is a really special night dish.  Not one that you would do on a school night, but for one of those special occasions.  

It calls for Filet Mignon, but we used small Beef Tenderloin Medallions, to keep it budget friendly. Honestly though, I think any good cut of meat would do, as it's all about the preparation and Dijon combination with the Parmesan and garlic ending.

**I baked off some hash brown patties and let the steaks rest on the cooked hash browns.  It gave it a fun steakhouse effect without your typical baked potato and the juices from the steaks flavored the hash browns beautifully.

Garlic Parmesan Filet Mignon
Courtesy of Traeger

2-4 Filet Mignons (we used small Beef Tenderloin Medallions instead)
Salt
Pepper
Garlic Salt
1 Tablespoon Dijon mustard for each filet
1 cup Parmesan cheese, finely chopped
4 cloves of garlic, minced

Turn grill on high.  While the grill is heating up, season the filets with salt, pepper and garlic salt. In a separate bowl, mix the minced garlic and Parmesan and combine.

When the grill reaches temperature, place filets on the grill and cook for 4 minutes on each side. (Keep on longer if you like them less pink and more well done).  After 8 minutes total (or until they are done to your liking), spread the filets with the Dijon mustard sauce and dip in the minced garlic and Parmesan cheese mixture and place back on the grill for another 1-2 minutes or until the cheese is melted.  Pull from grill and let rest for 5 minutes and serve.


One Year Ago:  Sunday Night Pot Roast